¼ cup (60 grams) heavy whipping cream, room temperature
Instructions
Preheat oven to 350°F (180°C). Spray bottom of a 9-inch springform pan with baking spray with flour.
In the work bowl of a food processor, pulse oats until finely ground; scrape sides of bowl. Add almond flour, ¼ cup (50 grams) sugar, ¼ teaspoon salt, and cinnamon; pulse just until combined. Add melted butter, and pulse until well combined and mixture holds together when pressed, stopping to scrape sides of bowl. Using a small measuring cup or bottom of a glass cup, press crumb mixture into bottom of prepared pan.
Bake until lightly golden, set, and fragrant, 20 to 25 minutes. Let cool on a wire rack for 30 minutes. Wrap bottom and sides of pan in a double layer of heavy-duty foil; place in a large oven bag, tucking ends so bag is flush with top edge of pan. Reduce oven temperature to 325°F (170°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape sides of bowl. Add all-purpose flour, vanilla bean paste, remaining 1½ cups (300 grams) sugar, and remaining ¼ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium-low, and beat until well combined, about 1 minute, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add sour cream and cream; beat until well combined, about 30 seconds, stopping to scrape sides of bowl.
Spray sides of prepared pan with baking spray with flour. Pour cream cheese mixture onto prepared crust. Lightly tap sides of pan to spread batter into an even layer and release any air bubbles, smoothing top with a small offset spatula if necessary. Using a wooden pick, pop and fill any air bubbles that rise to surface. Carefully place springform pan in a large roasting pan.
Position oven rack so top of springform pan is 5 to 5½ inches from top heating element; place roasting pan in oven, and add hot water to come 1 inch up sides of springform pan.
Bake until edges are set, top looks slightly dry, and center is still jiggly, 1 hour and 20 minutes to 1½ hours, loosely covering with foil to prevent excess browning, if necessary. Turn oven off, and leave cheesecake in oven with door open 4 inches for 1 hour.
Carefully remove and discard roasting bag; let cheesecake cool completely in pan on a wire rack, 1 to 2 hours. Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake.
Carefully remove chilled cheesecake from pan, and transfer to a serving plate. Use a warm, dry knife to slice when ready to serve.
Notes
PRO TIPS Although poking the surface may cause it to crack, checking the temperature of your cheesecake can help you get a feel for what it should look like when done. For a properly baked cheesecake, an instant-read thermometer inserted in center should register 150°F (66°C) to 155°F (68°C).